Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium onion, peeled and quartered, stem end left intact

  • 1

    pound new potatoes (about 12)

  • 1

    pound medium carrots, cut into 2 1⁄2-inch lengths

  • 2 1/2

    pounds beef brisket, trimmed

  • kosher salt and black pepper

  • 1

    6-ounce can tomato paste

  • 1

    cup brewed black coffee

  • 3

    tablespoons Worcestershire sauce

  • 1/4

    cup packed light brown sugar

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • country bread (optional)

Directions

1.In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place on top of the vegetables. 2.In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours. 3.Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.

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